CITRUS / TOMATOES / CHILLIES / ONIONS / BEANS / HERBS / COURGETTES / NUTS / SEEDS / EGGS /CINNAMON / CHOCOLATE

Acclaimed chef Thomasina Miers brings over 100 bold, bright recipes that bring the sunshine to your plate through these 12 staple ingredients, straight from the heart of Mexico.

Get stuck into a sumptuous Roast chicken stuffed with tomato rice & smoky oregano butter or try Sticky onion, blue cheese & bitter leaf salad with chipotle honey for deep flavours. Bake a Courgette soda bread with pickled chilli butter or dust little Squash doughnuts with cinnamon & orange sugar. Also featuring Tommi’s iconic drinks to wash everything down, Mexican Table includes her zingy Blood orange mezcal spritz.

These are the recipes Tommi cooked, savoured and adored while living in Mexico, perfected for every home cook who wants to make stand-out Mexican flavours without fuss.

...it is a riotous, mouthwatering joy, worth its cover price for its Molten Mole chocolate cake alone. * The Times *
Thomasina expertly shows how to turn staple ingredients such as beans , tomatoes and chocolate into vibrant tacos , salads , cakes , desserts and cocktails . * Good Food magazine *
Mexican-meets-modern British in this celebration of simple ingredients. Alongside tacos and tostada, there's mezcal crêpes, courgette soda bread and cocktails to see you through the summer! * Woman & Home *
This is a simple book with a straightforward proposition , and while it works brilliantly as a beautiful , inviting cookbook , there's also a real sense of warmth and intimacy here, with Miers ' family immersion sewn through its heart. * delicious magazine *

Cook, writer and winner of MasterChef, Thomasina Miers has made cheese in Ireland, cheffed in Michelin-stared kitchens and, having travelled to Mexico in 1994, went to live there to research the cuisine. Fuelled by her love for Mexican food, she co-founded restaurant chain Wahaca in 2007, and in 2017 helped set up the charity Chefs in Schools. She was awarded an OBE in 2019 for her services to the food industry. Tommi has a regular column in the Guardian’s Feast and has written eight cookbooks. In 2024, Tommi went back to live in Mexico with her husband and three children, to introduce her children properly to the country she so loves.